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Does it drive you crazy when you see a recipe that says, “season to taste?” If so, you’re not alone.
I recently received a letter from a reader that asked –
Hey Scott – I’m new to cooking and have a question about making things from scratch. When a recipe says “season to taste,” what does that mean? And more importantly, how do I do that—especially with something like raw chicken that I can’t taste?
I love this question because it goes to the heart of what makes cooking an art rather than just following a bunch of instructions. The tricky part about seasoning is that everyone’s palate is different—what tastes perfectly balanced to one person might be too salty or bland to another. That’s why learning to season to your preferences is so important. Developing your palate takes time, but once you get a feel for how flavors interact, you’ll gain confidence in adjusting seasoning to suit your tastes.
What Does “Season to Taste” Even Mean?
At its core, “season to taste” means adjusting the seasoning of a dish to suit your personal preference. It’s about balancing flavors—sweet, salty, sour, bitter, and umami—to make the dish taste just right. But if you’re new to cooking, this instruction can feel vague, unhelpful, and maybe even a little bit intimidating. How do you know when something is seasoned properly? That’s the crux of the matter—getting the seasoning just right. It comes down to balance, and while experience plays a role, there are practical steps that can help refine your instincts. Let’s look at some items you can use as a guide.
How Do You Season to Taste?
Finding the right balance takes practice, but here are some fundamentals to begin with:
- Taste Early and Layer Flavor – Tasting should start early in the cooking process, not just at the end. Doing so establishes a baseline, helping you understand where the flavor profile is headed and how seasonings may need to develop. Seasoning in layers means adding seasoning gradually throughout cooking rather than all at once. This technique allows flavors to develop and meld together, preventing overpowering or underwhelming results. As ingredients cook, their flavors evolve, and seasoning in layers helps build depth. Start with a small amount of seasoning, taste as you go, and adjust gradually to achieve a balanced result. This approach gives you a starting point to identify what the dish needs.
- Start with a Measured Amount – Instead of just saying “season to taste,” I now try to include a starting point in my recipes, like “1 teaspoon of kosher salt or to taste.” This provides a solid foundation while allowing you to adjust based on your own taste preferences. Over time, you’ll be instinctive about how much seasoning works best for you.
- Add Seasoning Gradually – I’ll never forget one of my mom’s most poignant kitchen lessons: ‘It’s easier to add than to take away.’ She shared this wisdom with me right after I had totally over-salted a sauce—an unforgettable (and inedible) mistake! Add a little, taste, and adjust as needed.
- Understand the Role of Salt and Acidity – If something tastes flat, it’s usually missing salt or acidity. A pinch of salt or a squeeze of lemon juice can transform a dish.
- Adjust as You Go – Did I mention that seasoning isn’t a one-and-done step? Tastes develop during cooking, so check and adjust throughout the process.
- Don’t Forget Leftovers – Flavors change as food sits, and reheating can dull seasoning. A quick taste and a pinch of salt or acidity can bring leftovers back to life.
Pro Tip: When Something Tastes “Off,” It’s Probably Missing Salt or Acid
If a dish tastes like it’s missing something, it’s usually lacking either salt or acidity. A pinch of salt or a squeeze of lemon juice can often correct the issue. This is why tasting as you go is so important—seasoning isn’t just about salt; it’s about balance.
How to Season Meat Properly
Seasoning meat is different from seasoning a sauce or soup, but the principles remain the same: balance, patience, and technique.
- Season the meat first – Before you start on the rest of the meal, season your meat. Salt draws some moisture to the surface, which helps develop a flavorful seared crust on steaks and makes chicken skin extra crispy. Leaving seasoned meat at room temperature while you prep is fine, as long as you cook it within two hours, following USDA guidelines.
- How to season: Start by patting the meat dry. Hold your hand about 12 inches above the meat and sprinkle salt evenly for a light, consistent layer. If you prefer a measured approach, use about 1 teaspoon of kosher salt per pound of meat. Next, grind fresh black pepper onto the surface – a good starting point is 4 parts salt to one part pepper. This method works well for steaks, roasts, and chops.
- Let the meat rest – Once seasoned, let the meat sit at room temperature while you prep other ingredients. This allows the salt to penetrate and enhance flavor.
- Poultry Seasoning Tip: For poultry with skin, season under the skin for maximum flavor. This technique works wonders on Thanksgiving turkey, as well as roast chicken. The salt will spread as it absorbs, so don’t stress over small clumps—it will even out as the meat cooks.
The Type of Salt Matters
Not all salts are created equal. Table salt is denser than kosher salt, which means a teaspoon of table salt is saltier than a teaspoon of kosher salt. This is why many recipes specify the type of salt used. If you swap one for another, you may need to adjust the amount.
When in doubt, use kosher salt for cooking and reserve finer salts for finishing dishes.
The Takeaway: Learn How to Season to Taste
Mastering seasoning takes time, but here are the key takeaways:
- Taste before adding seasoning.
- Add seasoning gradually—it’s easier to add more than to fix too much.
- Learn how to season raw meat—it comes with experience, but a good starting point is about 1 teaspoon of kosher salt per pound of meat. Pat the meat dry, season evenly, and let it rest before cooking.
- Remember that leftovers might need additional seasoning.
Learning to season properly is part of the culinary journey, and like anything in cooking, it gets easier with practice. If you have other tips for seasoning, I’d love to read them in the comments!
